Maker Notes
Research and development (but with cider!)
Why notes?
Taste, of course, is a highly subjective thing. But cider making is an art and a science. Cider apples have unique flavor characteristics - which for nerds like us - are worth noting, helping expand our appreciation and enjoyment of each cultivar. Tasting notes can also identify how apples respond to growing conditions – helping us make better, more delicious choices in how and where to grow varietals. This library details nearly every cider we’ve made since 2019, using a common “spider chart” format ranking 18 criteria ranging from basics like sweetness, tartness and astringency to how each cider recalls other fruit and spice categories. Members of our Core Club receive copies of these with each shipment, along with a crib sheet providing background on how we define our criteria - making it easy and fun for fans to compare their experiences with ours.
Use the search tools below to explore the archive, noting batch numbering for each release, wherein the first digit(s) represent product sequence followed by abbreviated year of release. Above all, enjoy cider!
Wickson Crabapple
Reserve Series | Batch F.25
Developed by famed pomologist Albert Etter, Wickson crabapples are among a very few cider varietals developed post-Prohibition era. This lively, wine-like offering expresses notes of white grape, pineapple, tangerine and honeysuckle.
Core Club 2025 Q3 Selection
Dabinett
Reserve Series | Batch G.25
Dabinett apples have been a favorite cider varietal since their 1900-ish discovery in Somerset, UK. Apple peel and bruised citrus aromas open for apple peel, dried fruit, peach skin and rose hip flavors, with a strong, lingering, tannic finish.
Core Club 2025 Q3 Selection
Campfield
Reserve Series | Batch C.25
A rare east-coast cider apple famed as part of 19th-century “Newark Style” ciders - but here as a single-varietal. Creamy, ripe orange (Creamsicle?) and honeydew melon notes, with a touch of honeysuckle aroma and flavor. Tasty!
Core Club 2025 Q2 Selection
Jersey Blend
Reserve Series | Batch D.25
Our first take on 19th-century “Newark Style” ciders, this including Harrison, Campfield and Golden Russet apples. Tropical lychee and melon flavors with hints of dried strawberry and a creamy, luscious overtone. A win for R & D!
Core Club 2025 Q2 Selection
Splintercat
Reserve Series | Batch E.25
Our latest crowd-fave cyser (cider/mead hybrid), balancing the “bite” of Dolgo Crabapples with honey-derived residual sweetness. Tart, with green apple, pear skin, pineapple, Mandarin orange and honey notes. Best one yet?
Core Club 2025 Q2 Selection
Orchard Blend
Reserve Series | Batch B.25
A rare at-the-press mix (for us), this tasty blend was made with a collection of UK classics, complimented by one of America's best, the Golden Russet apple. Bittersweet apple, black currant, cinnamon and tobacco notes with caramel overtones and balanced astringency.
Core Club 2025 Q1 Selection
Harrison
Reserve Series | Batch G.24
Once thought "lost" but rediscovered in 1989, Harrison apples were considered among America's finest cider varietals. As they seem to love the PNW, we're working to include them more often. This example presents a range of flavor cues including green apple, white peach and dried apricot - with a hint of malo-funk.
Core Club 2024 Q3 Selection
Fillabarrel
Reserve Series | Batch H.24
Grown for us at Bishops' Orchard in Garfield WA, Fillabarrel apples are a rare bittersweet (UK) varietal typically used in blends. Wild-fermented and aged nine months a neutral oak barrel, this offering expresses green peach, apple skin, oak, leather and rose hip flavors atop a nice tannic base.
Core Club 2024 Q3 Selection